KR880009580A - Method of manufacturing Doenjang Using Salted Fish - Google Patents

Method of manufacturing Doenjang Using Salted Fish Download PDF

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Publication number
KR880009580A
KR880009580A KR870000898A KR870000898A KR880009580A KR 880009580 A KR880009580 A KR 880009580A KR 870000898 A KR870000898 A KR 870000898A KR 870000898 A KR870000898 A KR 870000898A KR 880009580 A KR880009580 A KR 880009580A
Authority
KR
South Korea
Prior art keywords
salted fish
manufacturing doenjang
doenjang
manufacturing
salted
Prior art date
Application number
KR870000898A
Other languages
Korean (ko)
Other versions
KR890003997B1 (en
Inventor
홍승숙
Original Assignee
이명용
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이명용 filed Critical 이명용
Priority to KR1019870000898A priority Critical patent/KR890003997B1/en
Publication of KR880009580A publication Critical patent/KR880009580A/en
Application granted granted Critical
Publication of KR890003997B1 publication Critical patent/KR890003997B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/12—Replacer

Abstract

내용 없음.No content.

Description

젓갈을 이용한 된장의 제조방법Method of manufacturing Doenjang Using Salted Fish

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

된장 제조에 있어서 소금대신 젓갈을 첨가하여 발효시간을 단축시켜서 제조함을 특징으로 하는 젓갈을 이용한 된장의 제조방법.A method of producing doenjang using salted soy sauce, characterized in that the fermentation time is shortened by adding salted salt instead of salt. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019870000898A 1987-02-05 1987-02-05 Process for making fermented soybean paste using pickled sea food KR890003997B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019870000898A KR890003997B1 (en) 1987-02-05 1987-02-05 Process for making fermented soybean paste using pickled sea food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019870000898A KR890003997B1 (en) 1987-02-05 1987-02-05 Process for making fermented soybean paste using pickled sea food

Publications (2)

Publication Number Publication Date
KR880009580A true KR880009580A (en) 1988-10-04
KR890003997B1 KR890003997B1 (en) 1989-10-16

Family

ID=19259290

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019870000898A KR890003997B1 (en) 1987-02-05 1987-02-05 Process for making fermented soybean paste using pickled sea food

Country Status (1)

Country Link
KR (1) KR890003997B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100909380B1 (en) * 2007-04-10 2009-07-24 윤종준 A method of making miso containing wasabi, shrimp salt, and night gate.

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100909380B1 (en) * 2007-04-10 2009-07-24 윤종준 A method of making miso containing wasabi, shrimp salt, and night gate.

Also Published As

Publication number Publication date
KR890003997B1 (en) 1989-10-16

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